These delightful peach fritters with canned peaches are made with soft and tender pastry dough, filled with chunks of sweet peaches and finished with a sweet glaze drizzle on top.
Serve them with a big glass of milk or a hot cup of coffee for a sweet breakfast or a midday pick-me-up!
Peach Fritters with Canned Peaches
Sometimes you need something sweet to snack on. And yummy peach fritters are just the thing to satisfy that sweet tooth craving.
I don’t know about you, but to me, fritters are like donuts, but better! Sweet pastry dough fried to a golden perfection for an airy and tender treat that’s finished with a velvety powdered sugar glaze. It’s a magical experience, I tell you!
While delicious fresh peach fritters scream summer, this homemade recipe can be enjoyed year-round as the secret ingredient is canned sweet peaches.
I love using canned peaches in this easy recipe since canned peaches are picked and packaged at the peak of ripeness. The peaches are soft and juicy and elevate this simple recipe by adding the perfect amount of natural sweetness and flavor to make these fritters simply irresistible.
Ingredients and Supplies to Make Peach Fritters
These homemade peach fritters are so easy to make and require a handful of basic ingredients – most you probably already have on hand. Here’s what you’ll need to get started:
- All-purpose flour
- White sugar
- Baking powder
- Unsalted butter
- Canned diced peaches and juice
- Canola oil (or vegetable oil)
- Powdered sugar
- Pure vanilla extract
Buttermilk – Used to add a subtle richness to the dough; however, feel free to use all milk if that’s all you can find or have on hand.
Unsalted butter – Salt content in butters varies from brand-to-brand and salt in a recipe either enhances or masks flavors. Overly salty baked goods will result in a poor flavored product.
Pure vanilla extract – High quality pure vanilla extract gives a subtle rich sweet flavor. It also brings out the flavors of the other ingredients in the mix.
How to Make Canned Peach Fritters
When summer is calling your name, whip-up these easy and delicious fritters to bring a little summer love into your life.
To get started, heat oil to 350°F in a large Dutch oven or deep fryer. While the oil is heating, combine dry ingredients (flour, sugar, baking powder, salt, and cinnamon) in a large mixing bowl.
Stir in the wet ingredients including buttermilk, milk, melted butter, and eggs until combined. Then, gently fold in peaches.
When oil is brought to temperature, drop about half a cup batter carefully into the deep fat fryer. If you prefer bite-size peach fritters, use a smaller amount.
After the dough rises, allow it to brown, flip, and finish cooking.
Remove the fritter from the pan using a slotted spoon or spatula and place it on a wire rack or a paper towel-lined plate. Continue to cook remaining fritters, placing only 2 to 3 in the oil at a time.
While fritters are cooling, prepare your simple glaze.
In a medium bowl, mix the icing ingredients with a wire whisk until smooth. When fritters have reached room temperature, drizzle icing over the top and enjoy!
How To Store Leftovers
While these peach fritters taste best when enjoyed immediately, you can store any leftovers in an airtight container in the fridge for up to 5 days.
If you want to keep them from sticking together, separate with a layer of parchment paper.
How To Freeze Homemade Peach Fritters
If you’d like to make a few extra and freeze – because you never know when a peach fritter craving may strike – arrange cooled, uncoated fritters on a baking sheet in a single layer.
Place baking sheet in the freezer for 20 minutes. When frozen, place in a large zipper bag or freezer-safe container. Frozen fritters will last up to 2 months.
When ready to enjoy, place frozen fritter(s) on a baking sheet and heat in the oven on the broiler setting for just a few minutes or in a toaster oven until warmed through. Enjoy uncoated or quickly whip up the glaze and drizzle over warmed fritter for one delicious, sweet treat!
What Is A Fritter?
A fritter can be any piece of meat, seafood, fruit, or veggie that has been battered or breaded. It can also be a portion of dough, without any other ingredients, that is deep-fried.
Traditionally, fritters can be both sweet, such as this peach fritter recipe or apple fritters, and savory, such as corn fritters.
How Do I Thin Out The Dough?
These fritters cook best when the dough is thin. If the dough is too thick, the outside will crisp too quickly, and the middle will remain raw.
If you find that your dough is too thick, add a little more milk, 1 tablespoon at time until it reaches the right consistency.
Why Are My Peach Fritters with Canned Peaches Soggy or Greasy?
If the batter is dropped into oil before it has come to temperature, it will take too long for the batter to turn golden brown. If the dough is in the oil too long, it absorbs too much oil and results in a soggy or greasy fritter.
To ensure oil is ready, drop a small amount in if it sizzles and comes back to the surface quickly; oil is ready.
If the dough stays at the bottom with little bubbling, oil is not hot enough and needs a few more minutes to come to temperature.
Tips and Tricks
- For best results, use a thermometer to ensure oil stays between 350°F and 375°F
- To test oil, drop a small bit of dough in fryer. If it sizzles and comes back to the surface within a short amount of time, oil is ready
- Do not put dough in the oil until it is hot enough or the batter will become overly greasy
- If your oil becomes too hot, the outside with quickly overcook while the inside will remain raw
- Be extra careful when working with hot oil. To prevent splattering, pour the batter into the hot oil when the spoon is near the oil. Do not pour too high above the pan.
- Be sure to use real, unsalted butter when making the batter – not margarine.
- Reserve the juice from the peaches. To ensure the batter does not have too much liquid, pat the peaches dry with a paper towel prior to chopping and adding
- Cut large peaches in small pieces to ensure the fruit will melt into the dough or buy diced peaches.
- Coat fritters is a cinnamon sugar mix or dust them with powdered sugar for a different, yet still delicious, finishing touch
- Add a little peach juice to the glaze for the ultimate peach experience
- Serve warm with vanilla ice cream or whipped cream for a decadent dessert
Print the Recipe
It can’t always be peach season and not all of us are lucky enough to have access to quality fresh peaches. That’s ok!
Next time you have a craving for a sweet summertime treat made with juicy peaches and want to skip the bakery, make these delicious peach fritters and enjoy!
Love peach desserts? Check out this easiest ever peach dump cake!
Peach Fritters with Canned Peaches
Be sure to check out my tips and tricks in the post. Scroll up to read!
- 4-6 cup canola oil for frying
- 2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/3 cup buttermilk
- 2/3 cup milk
- 1 tablespoon unsalted butter melted
- 2 eggs lightly beaten
- 1 can 15 ounce peaches, diced and juice reserved
- 2 cups powdered sugar
- 1/4 cup milk
- 2 tablespoons reserved peach juice
- 1/2 teaspoon vanilla
- In a large dutch oven or deep fryer heat 4 to 6 cups of oil to 350°.
- While the oil is hot, combine the flour, sugar, baking powder, salt and cinnamon together in a large bowl.
- Stir in the buttermilk, milk, melted butter and eggs, just until combined.
- Fold in the peaches.
- Use a thermometer to check the oil, or drop a small spoon of the dough into the hot oil. If the batter bubbles and comes to the top within a few seconds, the oil is the right temperature. If the dough gets too dark and starts to burn quickly, turn it down a little. If the dough stays at the bottom with little bubbling, it is not hot enough.
- When the oil is ready, drop half a dipper full of batter carefully into the hot oil.
- When the dough has risen, let it brown, then flip it over to finish cooking.
- Remove the fritter from the pan and place on a rack or paper towel lined plate. Carefully open the fritter to check if it has cooked all the way through. If the dough is too thick, it won’t cook in the middle very well.
- Finish cooking the remaining fritters 2 to 3 at a time, making sure not to overcrowd the pan.
- Combine the ingredients for the icing and whisk till smooth.
- Drizzle over the fritters.
- These cook best if the dough is thin. If the dough is too thick, add a little more milk. If the dough is too thick, the outside will crisp and the inside will still be raw.
- Use a thermometer and keep the oil between 350° and 375° for best results.
- If the oil is too hot, the outside will overcook quickly before the inside has time to cook.
- Don’t put the dough in the oil until it is hot enough or it will just soak up grease.
- Oil is ready if a small bit of dough is dropped in and it sizzles and comes back to the surface within a short time.
- Be extra careful when working with hot oil. To prevent splattering, pour the batter into the oil when the spoon is near the oil, do not pour from too high above the pan.
- Peach fritters are best eaten immediately, but you can store them in an airtight container in the refrigerator for up to 5 days.